Aloo masala

 Modified from a recipe from Manjulas Kitchen

  • 1-1½ lbs potatoes, diced
  • ¼ c. oil
  • 1 teaspoon cumin seeds 
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric 
  • 1 finely chopped green chili (adjust to taste)
  • salt to taste
  • 1 Tbsp lemon juice
  • ½ bunch chopped cilantro

  1. Boil the potatoes until they are soft and let cool a little.
  2. Heat the oil in a frying pan on medium.
  3. Add the cumin seeds and mustard seeds. Seeds will pop all over the kitchen if the oil is too hot, but they do need heat to release the right flavors.
  4. Add turmeric, potatoes, green chili, and salt.
  5. Stir-fry briefly.
  6. Add lemon juice and cilantro.
  7. The potatoes should be slightly moist and not very dry.
  8. Serve hot.

Binita suggested using this to stuff poblanos and we liked it when we tried it. Chuck prefers the pepper halved and filled like a twice baked potato rather then tamping it in from the top.


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